Colombian Christmas Custard
Prep time: 10 min.
Total time: 30 min., plus cooling time
1 pkg. (1 lb.) GOYA® Panela (Brown Sugar Cane), coarsely chopped, or 1 lb. brown sugar
2 GOYA® Cinnamon Sticks
1/8 tsp. ground cloves
5 cups milk, divided
1¼ cups cornstarch
1/8 tsp. salt
1 cup shredded sweetened coconut (optional)
Ground cinnamon (optional)
2. Meanwhile, in small bowl, mix together 1 cup milk and cornstarch, stirring until smooth; set aside.
3. Add remaining 4 cups milk and salt to medium saucepot over medium heat. Heat milk until warm (but not boiling). Pour panela mixture into milk, stirring to combine. Increase heat to medium-high. Using whisk, immediately whisk cornstarch mixture into panela mixture. Cook, whisking constantly and scraping bottoms and sides of pan with whisk, until mixture comes to a boil and is smooth and thick.
4. Pour natilla into 8” glass baking dish sprinkled with grated coconut, if desired; cover with plastic wrap. Refrigerate until cold and firm, at least 4 hours, or up to 48 hours.
5. To serve, run thin knife around edges of dish. Invert natilla onto serving plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.